Hamburger Soup



1 pound Ground beef

1 16-oz can tomatoes, cut-up

2 medium onions, chopped

2 medium carrots, sliced

2 stalks celery, chopped (optional)

1/3 cup pearl barley

¼ cup catsup

1 tablespoon instant beef bouillon, granules or equivalent

1 teaspoon dried basil, crushed

1 bay leaf



In large saucepan, cook browned beef until browned. Drain off fat. Stir in
remaining ingredients and 5 cups water. Bring to boiling. Reduce heat; cover
and simmer for 1 hour. Season to taste with salt and pepper. Remove bay
leaf. Serves 6



From Better Homes and Gardens Soup & Stews Cookbook